Not sure if you have ever seen meatballs this size before but my husband likes his BIG. There’s a reason for this. The bigger the balls, the less time you need to roll em’.
Makes sense right?
I like to use a combo of ground chicken and turkey for these but they are great with either one on their own. So you can make Turkey Balls, Chicken Balls or a combo special – Churkey Balls.
I threw these together with a simple marinara sauce, some spaghettini and look what happened here. Are these not amazing? I think so.
Let’s get these balls in gear.
- 2 lbs of a mix of ground turkey and chicken (or use chicken, turkey or lean ground beef)
- 2 eggs
- 1½ cups fresh bread crumbs
- ¼ cup seasoned dry bread crumbs - I use Italian seasoned crumbs
- 1 tbls worcestershire sauce
- ½ tsp garlic powder
- pinch of kosher salt
- pinch of fresh ground pepper
- 2 tbls fresh parsley, chopped finely
- Your favorite pasta sauce - either homemade or store bought
- Preheat oven to 400F.
- Spray a 9 x 13 inch casserole dish with olive oil
- Beat eggs first in a large bowl.
- Add in balance of ingredients and blend with your hands just until mixed - don't overmix or you will end up with tough balls, nothing worse than TOUGH one.
- Dampen your hands with a bit of water
- Form into large meatballs - about 2 inches in diameter - 3 oz each
- Place into casserole dish - you should have about 10 to 12 meatballs
- Bake for 25 to 30 minutes, or until browned and done in the centre
- Remove from oven and let sit for 10 minutes to allow the juices to absorb back into the meatballs
- Drop meatballs into a bubbling pot of sauce and let simmer for 15 minutes.
- Serve with pasta and grated parmesan cheese if desired.